My second visit in Kasbah Boracay was my best dining experience on the island so far. How can I forget a Moroccan dinner in quiet place with a seductive view, a super relaxed atmosphere, alfresco setting and the bountiful mouth-watering savory dishes that we had.
I visited the island last December with my fellow travel and food bloggers Nina, Eric, Marc and Gail. While on our way to Boracay, I texted Evelyn Peña – Kasbah’s lovely Operations Manager and she invited us to visit the restaurant to meet Donna and Martin English – the restaurant owners who are currently on the island for a month long vacation.
It was past 6pm when we left Taj Guesthouse to visit the Kasbah Moroccan Restaurant in Station 1. It took us more than half an hour before we reached the area, I guess it’s because of the cold December weather, we enjoyed the slow walking tour while window shopping from D’Mall area to Station 1. I finally met Donna and Martin – the couple behind this unique alfresco Moroccan restaurant. Although Dona and Martin live from one continent to another, depending on Martin’s business schedule, Donna’s hospitality makes her truly Filipino no matter how cultured she is. Martin is equally interesting, his passion and love for the Moroccan food, culture and arts truly fascinate me.
After few interesting conversations with Evelyn, Donna and Martin, the food was finally served. I was amazed how the chef has mastered the art of mixing tagines, given the fact that this type of dish is not that easy to prepare. Everything was served on the table but since we were a bunch of food bloggers, no one could eat until food shots were completed.
We first tried the Pita bread with different choices of dips. I love the Zaalouk – a traditional salad paste made of cooked eggplant, tomatoes, and zucchini and served puree. Surprisingly unlike Greek foods, majority of Moroccan salads are not served raw, instead cooked with a combination of vegetables which is normally served as a main dish or as a dip. Another interesting dip they served was Mechouia dip – a vegetarian dip made of roasted bell peppers. Among the three appetizers, Hummus is my favorite, its made of chickpeas, garlic, lemon juice and other spices.
Their appetizers are best served with Fez – a refreshing beverage made of mint,vodka, lime juice and iced tea. Evelyn introduced first the tagine dishes to my travel buddies before we ate. Just like last time, my tagine experience was fabulous! They served Chicken Tagine, Beef Tagine and Seafood Saffron Tagine paired with Basmati rice and Couscous. Overall, the tagines served were good but the Seafood Saffron Tagine was truly exceptional.
I love their Lamb Kabobs, it had enough sweetness and the spice was perfect while the Moroccan Grilled shrimp became my favorite, its well cooked and juicy. I had a hard time guessing the spices used on the grilled shrimp and I found it awkward asking about the recipies since I’m not used to sharing my recipies either, hehe.
Some of the most commonly used spices by Moroccans are nutmeg, cinnamon, rosebuds, pepper, ginger, allspice, turmeric, cloves, cardamom, chilies, lavender etc. So I guess I’ll just do a trial and error and hopefully I can prepare Shrimp and Lamb Kabobs that’s as delicious as Kasbah’s.
Tagines also known as Tajine, this Moroccan specialty has traveled all the way across the Atlantic to the Kasbah kitchen in the island of Boracay. Tagines are not just the name of the dish but also the pot in which they are prepared, cooked and served. Tagine pots are made purely from clay and have a shallow rimmed base. The lid of the tagines is usually conical in shape and the top part of the Moroccan tagines is glazed from the outside, so that it can assist in evaporation of the steam. As a result, the stew or food gets absorbed into the clay and the juice or gravy becomes more concentrated in nature.
After the sumptuous meal, we enjoyed a cup of refreshing fresh mint tea served in authentic Moroccan teapots. Mint tea is Morocco’s favorite tea, It is usually served to each guest much like a tea ritual in most East Asian countries.
The restaurants decor is probably the restaurant best surprise aside from the food. The tagines, lamps and almost everything inside the restaurant are all imported from Morocco but that excludes the staffs hospitality and the ambiance.
Kasbah serves authentic and the best Moroccan food not only in the island but in the entire archipelago. I already ate in this restaurant twice and the overall dining experience exceeds my expectation. Whether its your first time to try Moroccan food or you are already acquainted with the taste, Kasbah is definitely a must try.
For Party and Group reservations, you may contact Kasbah at Tel (036) 288-4790.
South East Asian Airlines offers the fastest and safest flights to Boracay in just 35 minutes from Manila to Caticlan. For fast and easy Boracay air ticket reservation call SEAIR hotline 02/ 849 0100 or you can book online by visiting www.flyseair.com.
Station 1, Balabag
Boracay Malay Aklan
Tel (036) 2884790
Mobile : 0923-3533803
Email : firstname.lastname@example.org